Main Course · Serves 2
with Lemony Green Beans & Cilantro Rice
Good news, friends: The path to sweet-and-savory dinner bliss is just 25 minutes away! The star of the show is a tangy, citrusy red pepper jam sauce that instantly takes seared chicken cutlets to the next level. Serve that up with lemony green beans and jasmine rice, and you have a simply delectable weeknight meal.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Pick cilantro leaves from stems; roughly chop leaves.
In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until step 5.
While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.
Roast until browned and tender, 12-15 minutes.
Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Transfer to a plate.
To same pan over medium-high heat, add jam, stock concentrate, mustard, juice from half the lemon (1 whole lemon for 4 servings), and ¼ cup water (1⁄3 cup for 4). Bring to a simmer and cook until thickened, 3-5 minutes.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
Add chicken and turn to coat.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and half the chopped cilantro. Season with salt and pepper.
Carefully toss green beans with lemon zest to taste.
Divide rice, chicken, and green beans between plates. Spoon any remaining sauce from pan over chicken and sprinkle with remaining chopped cilantro. Serve with remaining lemon wedges on the side.
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